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Old 04-06-2009, 09:27 PM   #1
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Default When to Add 5335 Lactobacillus??

Hello All,

I started a lambic here:
http://www.homebrewtalk.com/f127/lam...wy5526-108798/

I used 1214 as primary yeast and only innoculated 5526. I wanted to add some acidity and sourness, and thus am thinking of adding 5335 Lactobacillus.

Is it too late for this addition- about two weeks after initial fermentation? Any thoughts on when is the best time to add it?
Should I just pitch the whole pack?

Thanks!!


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Old 04-07-2009, 08:06 PM   #2
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Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.


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Old 04-08-2009, 02:48 AM   #3
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Quote:
Originally Posted by Oldsock View Post
Pedio is a bigger player in lambic acidity than lactobacillus. It has the ability to produce a lot more acid and it works well with brett. Lacto might get you some sourness at this stage, but even pitching it in primary I have not gotten a really sour beer.
Great, many thanks. When is the best time to add the pedio. Think it is too late in this case?
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Old 04-08-2009, 01:35 PM   #4
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Certainly not too late, toss it in. Your beer probably will never get as sour as a commercial lambic, but you should be able to get some tartness with extended age. Donít worry if it starts to taste a bit buttery, the Brett will clean it up over time. You could also just toss in the dregs from a few bottles of sour beer, often the "wild" strains are more agressive than the Wyeast and WHite Labs cultures.
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Old 04-08-2009, 02:31 PM   #5
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Great, thanks, I will do exactly that.


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